Recipe - Thai Pineapple Fried Rice

GAIL SHIMIZU (BWHT68A)
1 tablespoon Garlic; chopped
One half cup Oil
One half cup Pork, thinly cut or sliced up
One half cup Chicken, thinly cut or sliced up
2/3 pound Shrimps, peeled and devained
4 lg Eggs
12 cup Cooked rice, cooled
1 One fourth cup Diced pineapple
2 tablespoon Sugar
6 tablespoon Fish sauce; (Nam Pla)
1 cup Green onions, cut 1" pieces
6 Fresh pickles; or
2 Cucumbers, cut or sliced up
1 tablespoon Chili peppers; or to taste
One half cup Cilantro; chopped
2 teaspoon Ground white peppers

Fry garlic in oil until golden brown over medium heat.
Increase heat to medium high and add chicken, pork and shrimps. Cook until
meats are almost done, add eggs
and scramble. Cook half way through, add rice and pineapple and mix
quickly. Sprinkle sugar, white peppers, fish sauce, green onions and mix
well, cook about 2 minutes longer,stirring constantly, then remove from
heat. Serve hot with cut or sliced up pickles and chili peppers with chopped cilantro
sprinkled on top. Makes 12 servings.

NOTE: cook rice with a little less water than you normally would because
rice will absorb juice from the meats, therefore, it won't be soggy.
Formatted by Elaine Radis BGMB90B; October, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini